Comment on Gluten-Free Sourdough Without Psyllium by Celestina.
Thanks, Chantal! Do you have a theory about why the recipe works? I’ve always assumed that GF breads needed binders of some sort to achieve an open crumb, but yours looks so nice and light!
I love your videos, by the way –SO helpful. Thank you!
Celestina Also Commented
Gluten-Free Sourdough Without Psyllium
I’d like to try this recipe (so excited to see it!) but would love to understand WHY and HOW it works, so I’ll have a better idea of what I can change. I’d like to try it with a high-protein seed/grain, like quinoa, instead of the tigernut, and white rice instead of the starch. Do you think that would work? Thank you!
Recent Comments by Celestina
Yeast-Free Buckwheat Blender Bread
I tried a sourdough version of this (replaced the baking powder with a spoonful of brown rice starter and let the bread rise at room temperature for about 5 hours). It was great! I love the texture of this bread…thin chewy crust and soft crumb. Thank you for sharing this.
